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Saffron-infused leeks

COURSE

Side dishes

SERVES

4-6

PREP TIME

under 10 mins

COOKING TIME

under 30 mins

INGREDIENTS

750g leeks

3-4 tbsp extra virgin olive oil

2 fat cloves garlic

450g potatoes

1 bay leaf

A pinch of saffron threads

METHOD

Top and tail the leeks and trim of any tough, outer leaves. Cut down the leek lengthways from the green end to the white. Fan out under running water to clean away all traces of mud. Trim away an inch or two of the green end and then slice what is left. Heat the olive oil in a shallow, wide saucepan and fry the whole garlic cloves until golden brown. Remove and add the leeks to the pan, sautéing for 10 minutes until they have softened down. Add the potatoes, bay leaf and saffron and just enough water to cover the potatoes. Simmer gently for another 20 minutes or until the potatoes are tender and the water has evaporated off. Serve on its own or arranged under a fillet of grilled